Cherry Bread Pudding
|Milk||2 Cup (32 tbs)|
|Eggs||3 , slightly beaten|
|Day old bread cubes||1 (1-inch each)|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Canned pitted tart red cherries||120 Ounce (1 can)|
|Red food coloring||3 Drop (A few)|
|Almond extract||3 Drop|
|Flaked coconut||1⁄4 Cup (4 tbs), toasted|
1) Preheat oven to temperature of 350 degrees.
2) Mix together the milk and eggs.
3) Put the bread crumbs in a mixing bowl and pour the mixture over them.
4) Add ½ cup sugar, vanilla, cinnamon and ¼ teaspoon salt and stir well.
5) Drain the cherries. Keep the syrup aside.
6) To the bread mixture, add 1 cup of the drained cherries and toss lightly.
7) Into a greased 1-x6x1 ¾-inch baking dish, spread the mixture.
8) In a shallow baking pan on the oven rack, place the dish.
9) Around the dish, pour hot water to a depth of about 1-inch.
10) Bake in preheated oven for about 40 to 45 minutes, till a knife inserted halfway between the center and edge emerges clean.
11) While the pudding is baking, make the cherry sauce. Add water to the reserved cherry juice to make up for 1 cup of the liquid.
12) In a medium saucepan, combine ½ cup of sugar and cornstarch.
13) Add the cherry juice and cook and stir the mixture till it is thick and bubbly.
14) Add the remaining cherries and stir well. Also add the red food coloring and almond extract and simmer the mixture for about 2 more minutes.
15) Serve the Cherry Bread Pudding warm, at room temperature or chilled. Place the pudding on a decorative serving platter, sprinkle toasted coconut all over and serve with cherry sauce on the side.